Tzatziki
Creamy Greek yogurt dip with shredded cucumber and fresh herbs
Why This Recipe Works
Draining salted cucumber is the essential step to keep this dip thick and creamy rather than thin. Using full-fat Greek yogurt provides the necessary body to carry the bright notes of fresh mint and garlic.
Instructions
Toss the shredded cucumber with salt in a colander set over a bowl. Let it stand for 15 minutes to draw out excess moisture.
Press the cucumber firmly against the sides of the colander or squeeze it in a clean kitchen towel to remove as much remaining liquid as possible.
Whisk the yogurt, olive oil, mint, and garlic together in a medium bowl until smooth, then stir in the drained cucumber.
Season with pepper to taste, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled while the flavors are bright and the texture is cool.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 4 days.
Can I make this ahead of time?
This dip can be made up to 2 days in advance, though the cucumber may release a little more liquid over time.
What substitutions can I make?
- whole Greek yogurt: Do not use regular plain yogurt
